Burmuelos de Patata ( Potato Muffins)

Ingredients 

• 4 large potatoes, boiled, mashed
• 1/2 C matzo meal
• 1 1/2 Tbs potato starch
• 1 tsp baking powder
• 1/2 C parmesan cheese, grated
• 1/2 C gruyere cheese , grated
• 4 eggs
• 1/3 C milk
• 1 yogurt
• 1/3 C oil
• (optional) You can add olive rings ,or chopped dill, or chopped parsley, or a chopped and fried onion.
• gruyere cheese for topping

Directions

1. Mix all ingredients together. Do not beat
2. Bake in small, oiled muffin molds
3. Top the muffins with grated gruyere cheese before you put to the oven
4. Bake at 180 C preheated oven until golden brown.

Walnut Drop Cookies

Ingredients

• 1 C matzo meal
• 1 C nuts, chop with knife
• 1 C sugar
• 1/2 C oil
• 2 eggs
• 1 matzo, crumbled by hand
• 1 tsp baking powder
• 1 tsp cinnamon, or some chocolate chips, or orange zest

Directions

1. Combine all dry ingredients together
2. Beat eggs with sugar. Add oil, beat well.
3. Mix egg mixture with dry ingredients.
4. Line a baking pan with baking paper.
5. Drop tablespoons of the batter onto the baking sheet with 2 cm distance from each other
6. Bake at 180 C preheated oven for about 15 - 16 minutes.
7. Cookies will harden as they cool.

Almond Cookies

Ingredients

• 250 gr almonds, sliced thinly
• 1/4 C sugar
• 2 egg whites
• (optional) 50 gr chocolate chips

Directions

1. Beat with a fork egg whites with sugar
2. Add almonds and (optional) chocolate chips
3. Pour a tablespoon of the mixture into oiled muffin cups. With the back of the spoon form a very thin layer of almonds
4. Instead of muffin cups you can line a baking pan with baking paper. Pour a tablespoon of mixture over the baking pan with 2 cm distance from each other
5. Bake in 180 C preheated oven for 10 - 15 minutes
6. Once the cookies are cool, store in airtight container

Almond Cake

Ingredients

• 200 gr almonds, ground
• 1 Tbs matzo meal mixed with 1 tsp baking powder
• 5 eggs
• 3/4 C sugar
• 1 Tbs cognac (optional)
• Syrup = 1 C sugar + 1 C water

Directions

1. Line a 26 cm spring form pan with baking paper
2. In the mixing bowl, beat well eggs with sugar until light and fluffy.
3. At very low speed add gradually, almonds and matzo meal with BP.
4. Scrape batter into prepared pan. Smooth surface.
5. Bake the cake in 180 C preheated oven for about 45 minutes.
6. Cool completely the cake.
7. Remove the base of the cake.
8. Remove the baking paper.
9. Place the cake onto a serving plate.
10. Prepare a syrup with 1 C sugar, 1 C water
11. Pour hot syrup over cool cake.

CHOCOLATE FROSTING

Ingredients

• 100 gr dark chocolate
• 2 eggs (whites and yolks separated)
• 1 Tbs sugar
• 50 gr margarine

Directions

1. Melt chocolate and margarine in micro wave
2. Beat egg whites with sugar
3. Mix egg yolks with melted chocolate mixture
4. Fold egg whites into chocolate mixture.
5. Spread frosting over the cake.

Fried Matzo

Ingredients

• 4 matzos, cut each of them into 4 pieces, soak in milk and dry between 2 towels
• 2 eggs
• oil to fry

Directions

1. Put 2 pieces of dried matzos together
2. Dip in beaten eggs
3. Fry each side in oil until golden brown
4. Serve with syrup
5. Sprinkle cinnamon on top
6. Can be accompanied by different sorts of cheeses

Syrup

• 1/2 C sugar
• 1/4 C honey
• 3/4 C water

Boil sugar, honey and water until you get a syrup.

Passover Megina ( Meat Pie )

Ingredients

• 1 kg ground meat
• 1 C chopped onions
• 7 eggs
• 2 hard boiled eggs, chopped
• 3 Tbs oil
• 1 tsp salt
• a pinch of pepper and nutmeg
• 1/4 C chopped parsley
• 4 sheets of matzo, soaked in water, squeezed and crumbled.
• 2 potatoes, boiled and mashed
• 1/2 or 1 C chicken broth

Directions

1. Brown onions in oil.
2. Add meat, cook breaking up meat with a wooden spoon.
3. Simmer until all liquid evaporates.
4. Add salt, pepper and nutmeg.
5. When mixture is cool, add parsley, hard boiled eggs and matzos.
6. Add  6 beaten eggs mixing slowly.
7. Pour the mixture into a greased baking dish.
8. Beat an egg, mix with the mashed potatoes. Spread the mixture over top.
9. Bake in 200 C oven for about 30 minutes.
10. After removing from oven, pour chicken broth over top.

Baked Fish with Tomatoes and Onions

Ingredients

• 1 kg boneless fish ( I used Nile perch)
• 4 onions, sliced
• 2 cloves garlic, chopped
• 5 - 6 large tomatoes, chopped
• 1/2 C parsley, chopped
• 1 tsp salt
• a pinch of pepper and paprika
• 1 lemon, juice
• 1 C milk for marinate fish

Directions

1. Rinse and drain fish. Cut into medium portions.
2. Place the fish on a shallow bowl and marinate with milk for an hour. 
3. Drain the fish.
4. Heat oil in a large pan. Brown onions on medium heat. Add garlic.
5. Add tomatoes, salt and pepper. Cook for about 10 - 15 minutes.
6. Pour half of the sauce on a baking dish.
7. Place fish over sauce. Sprinkle a little salt and pepper.
8. Pour the other half of the sauce over fish.
9. Pour lemon juice and sprinkle parsley on top.
10. Bake on 200 C oven for about 45 minutes.